Weekend breakfast means pancakes for Mark and I. It is wonderful to indulge in a slightly fancy breakfast on a slow morning. Even though this recipe is easy to whip up, I enjoy taking my time, sipping piping hot coffee while my pancakes sizzle. This recipe for cashew-based pancakes has become a favorite of ours, and I am so excited to share it with you!
Mark discovered a few months ago that almonds (in the form of flour, milk, butter, etc) were making him sick. To my disappointment, we started cutting them out of our meals. For a gluten-free/ dairy-free eater, this added another challenge on to my cooking. Luckily, I’d discovered the power of raw cashews and quickly made the switch. With this recipe, the whole, raw cashews are blended in to the pancake batter and take the place of a regular flour. The coconut flour in this recipe adds dryness and to even further resemble the texture of wheat flour. One thing that I especially love about this combination is that it doesn’t scream “I’M GLUTEN FREE”. Of course it is, but the bland cashews sub very nicely for bland wheat flour.
Finally, I have been really enjoying fluffy pancakes lately. While they do take a bit more patience to cook, they are 100% worth it to me. These pancakes in particular are loaded with protein from the eggs and cashews so they are not only super fluffy and delicious, but a great way to give your body some energy to start the day with!
Give these fluffy cashew pancakes a try and let me know what you think!
- 3 organic eggs
- 1/2 cup [url href=”http://malkorganics.com” target=”_blank” rel=”nofollow”]cashew milk[/url] (or other plant-based milk)
- 1 Tbsp. melted coconut oil
- 1/2 cup raw cashews
- 4 Tbsp. coconut flour
- 2 Tbsp. honey
- 1 Tbsp. arrowroot powder
- 1 tsp baking powder
- 1 tsp cinnamon
- pinch sea salt
- frozen and thawed strawberries, sliced bananas, chia seeds, maple syrup, honey, nut butter
- In a high speed blender, combine the eggs, milk, cashews, coconut flour, honey, arrowroot powder, baking powder, cinnamon and salt. Blend on high until smooth and fluffy.
- Set a medium-low pan over low heat.
- Lightly grease the pan and scoop Tbsp. amounts of the pancake batter onto the hot pan. Let the pancakes cook for a good two minutes on one side, or until the edges of the pancake are dry and the underside is lightly browned.* Carefully flip the pancake over and cook for another minute. Repeat this process for the other three pancakes.
- Serve the pancakes with fruit, nut butter, chia seeds, nut butter, honey, or maple syrup
The Local Sprout